know your cheese.
Counting sheep
Less common than cow’s cheese and not as distinct as goat’s, sheep’s cheese can be overlooked, especially in the UK, where dairy cows proliferate. That’s a shame, says cheese guru Patrick McGuigan, as there are excellent examples to be had – especially at this time of year
RECIPE: TOM SHINGLER.
PHOTOGRAPH: TOBY SCOTT. FOOD STYLING: JESS MEYER. STYLING: VICTORIA ELDRIDGE
They might look soft and fluffy, but sheep are tough. In hot, arid landscapes, where cows would quickly get hot under the collar, traditional sheep breeds are able to thrive.
Their rich, aromatic milk is used to make some of Europe’s greatest cheeses, which deserve pride of place on cheeseboards at any time of the year, but especially in summer when the milk is at its peak.